You won't get enough of this green salad dressing! It's the ultimate creamy dressing for your favorite salads and also makes a great sauce for bowls, wraps, and more! It's loaded with fresh herbs and has a bright and lemony flavor. I like that it's not too pungent and overpowering and still lets other ingredients shine.
Making this homemade salad dressing is a great way to use up all the herbs that are about to go bad in your refrigerator. It's incredibly creamy thanks to the plant-based Greek yogurt and a great all-rounder to have in your fridge at all times – so much better than a store-bought dressing.
Overall I'd say it's similar to the green goddess salad dressing but milder. It has no tarragon, anchovy paste, or parsley.
- Plant-based Greek yogurt: I like to use unsweetened soy yogurt with a thick Greek yogurt-like texture. This prevents the dressing from being too liquid. If you're not vegan or dairy-free, feel free to use regular Greek yogurt.
- Olive oil: Helps with preservation.
- Lemon: It adds a vibrant zesty flavor to the dressing that will really bring your salads to the next level. I like to use both the juice and the zest from an organic lemon to make it extra lemony.
- Baby spinach: It gives the dressing a gorgeous bright green color and sneaks in an extra serving of veggies. I like it as a mild alternative to parsley. Use the thin and delicate baby spinach leaves to make sure you don't taste them.
- Loads of fresh herbs: You can really use anything you have. My favorite combination is fresh cilantro, fresh basil, a little mint, and dill.
- Green onions (scallions): The green parts have a bright oniony flavor that gives the dressing a nice kick. The more you add, the more pungent your dressing gets. Don't add the white parts to the dressing and save them for your next stir-fry.
- Garlic powder, salt, and black pepper: For simple seasoning.
If you want a more robust dressing you can add a handful of parsley, some chives, and 1 tablespoon of caper buds to the mix.
- Add the dressing shortly before serving to avoid soggy salads.
- Drain your salad leaves! If there's a lot of water left on your salad, the dressing will be thinned out and not as creamy anymore. I highly recommend spinning your leafy greens through a salad spinner before dressing them.
- A note on using a food processor: You can easily make this dressing in a small 3-cup food processor. However, the quantities may be too small for a large (10+ cup food processor).
- Freeze leftover spinach for spinach smoothies or use it in a dish such as these lemony spinach white beans.
STEP 1: Wash the herbs. Remove the thick stems and keep the leaves.
STEP 2: Add everything to a blender. Start with the yogurt, lemon juice, and lemon zest. Then add the spinach, herbs, and spices.
STEP 3: Blend until smooth. Pour in the olive oil and blend again. This prevents over-blending the olive oil, which can provide an unpleasant bitter taste. I like using this Nutribullet blender for dressings and sauces.
STEP 4: Transfer to an airtight container for easy storage. I love these small glass jars, which have the perfect size but a Mason jar would work great, too.
You can store the dressing in an airtight container with a tight-fitting lid in the refrigerator for up to 4 days. Preferably store it on one of the refrigerator shelves, where it's cooler, and not in the door.
Give it a good shake before using it to make sure the yogurt, lemon juice, and oil are well combined.
- This green dressing really brings a simple green salad with butter lettuce or iceberg lettuce to life. Alternatively, try this avocado-edamame salad without lettuce.
- It makes a great dip for veggie sticks or tortilla chips (by the way, did you know that you can make your own nachos from leftover tortillas?).
- Use it as a green sauce on pita bread with grilled falafel.
- Add it to salads and grain bowls, such as this roasted zucchini salad with spring greens (pictured below), this Puy lentil salad, or this quinoa peach salad with sunflower seeds.
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Green Salad Dressing
- 1 cup (225 g) Greek-style yogurt plant-based, unsweetened
- ½ cup (40 g) baby spinach
- 1 cup mixed herbs cilantro, basil, mint, dill
- 2 tablespoons sliced green onions green parts only
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- Freshly cracked black pepper
- Wash the baby spinach, herbs, and green onions. Remove thicker stems from the herbs and spinach. Slice the green onions.
- Blend. Add the yogurt, olive oil, spinach, herbs, lemon juice and zest, garlic powder, salt, and pepper to a small blender or food processor. Blend until smooth.
- Transfer to an airtight container and store in the refrigerator for 3-4 days.
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